Interesting that you use 240 grams (8.4 oz) for a 10 inch... I was using 199 grams (7 oz) and barely making ten inches before, and have decided to go to 212 gram (7.5 oz) to make it easier to hit 10 inches faster.

I'm training my volunteers and partners on how to make the dough for the next three weeks before we go live to the farmer's market, so ti will be interesting to see if they can get to 10 inches, or whether we'll need to up the dough weight a bit.

Your crust looks pillowy soft! Hope you're able to find a way to make your business plan work!

Interesting that you use 240 grams (8.4 oz) for a 10 inch... I was using 199 grams (7 oz) and barely making ten inches before, and have decided to go to 212 gram (7.5 oz) to make it easier to hit 10 inches faster.

I'm training my volunteers and partners on how to make the dough for the next three weeks before we go live to the farmer's market, so ti will be interesting to see if they can get to 10 inches, or whether we'll need to up the dough weight a bit.

Your crust looks pillowy soft! Hope you're able to find a way to make your business plan work!

Thanks! I'm still experimenting with pie size, doughball weights and stretching techniques. On this night, I used 250g, pretty much exactly for the whole night. What I found was that as my lunch party turned into a dinner party, the dough continued to relax all those extra hours and I had to employ different stretching techniques because it was much easier to work with and there really was no need for any of that fancy hand tossing/slapping stuff.

I need to get some of those Japanese pizza ingredients. They apparently do not cause you to maintain a permanent 15-18% extra degree of body fat like ours in the US do.

You know, there's a saying about thin chefs.... In this case I would discount that old saw --- I would trust you INHERENTLY to cook me a stellar pizza.

Maybe if I only ate 4 entire pies instead of 5 entire pies each time....

Well it was fun watching your vid.

Thanks!

John K

Cutting firewood, splitting and stacking logs, making 20lbs of pizza dough at a time by hand and making pizzas, without the help of any machines, does tend to burn some extra calories. But I also live in the countryside on Japan, do a lot of walking whenever I can avoid using my car, cycle for fun and have been a surfer for about 30+ years. Plus, a lot of traditional Japanese food is naturally low in calories and very healthy! I suppose if my lifestyle were a little more sedentary and I ate pizza everyday, I probably would be carrying a big spare tire like my brother in the States!

1. My yard, tables, oven and my 2 year-old's highchair.2. The oven, just before baking.3. A converted "Chef Gordon Ramsay 3 Mushroom Sauce", no cheese or anything else. The sauce consists of Shiitake, Maitake and Shimeji Japanese mushrooms, fresh cream, butter, fried garlic and the like. This is my wife's favorite and most calorie laden. 4. Half-n-half, pepperoni, mushroom and Aidell's Habanero pepperjack sausage with onion.5. My 2 year-old watching. I slipped her some chunks of fresh mozz when my 11 year-old wasn't looking.6. The oven, doing what it's supposed to do. A Margherita being kissed.7. The resulting Margherita.8. The same Margherita along with it's escort, a bottle of Chianti.

I always said the same thing too. So I bought "The Breadbuilders" book and used Alan Scott's plan from that, with a few of my own modifications, as I wanted it to accommodate what I thought might be needed for NP . I was not confident enough to try to build a "Pompei" style oven, but this one has worked out so well for me that my dad began building the exact same oven in Arizona, using the same book, which I gave him when I finished building my oven. Neither one of us is a mason, but the plan in the book is something I think that anyone can follow. BTW, he's almost finished building his oven!

I always said the same thing too. So I bought "The Breadbuilders" book and used Alan Scott's plan from that, with a few of my own modifications, as I wanted it to accommodate what I thought might be needed for NP . I was not confident enough to try to build a "Pompei" style oven, but this one has worked out so well for me that my dad began building the exact same oven in Arizona, using the same book, which I gave him when I finished building my oven. Neither one of us is a mason, but the plan in the book is something I think that anyone can follow. BTW, he's almost finished building his oven!

Beautiful pie! And I can't believe how much wood you have in the yard! It's a lifetime of never ending pizzas! =)

Actually, what you see in the video isn't even close to half of the firewood I have. About ten paces to the right of my oven is about 3/4 cord, all split. Then, about 25 paces to the left of my oven, which is actually in my father in-law's vegetable field, there's an 16 foot long by 5 foot high stack of Oak logs.

Thanks for the compliments, everyone! Where I am in my pizza making so far, I attribute to all of the stuff I gathered here on these forums.

Actually, what you see in the video isn't even close to half of the firewood I have. About ten paces to the right of my oven is about 3/4 cord, all split. Then, about 25 paces to the left of my oven, which is actually in my father in-law's vegetable field, there's an 16 foot long by 5 foot high stack of Oak logs.

A lifetime of neverending pizzas indeed!!

There's a show on in the US right now about "hoarders" and I'm thinking about calling them about your wood stores!